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Buttermilk Chocolate Sauce

Our family received this delicious recipe from a dear friend. The thick sauce is not too sweet and makes a delightful topping for most desserts. Serve it warm over ice cream, cake or fruit. —Leah Ramage of Saskatoon, Saskatchewan
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    3/4 cup


  • 3/4 cup sugar
  • 1/4 cup baking cocoa
  • 1 tablespoon cornstarch
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • Reduced-fat ice cream


  • In a small saucepan, combine the sugar, cocoa and cornstarch. Whisk in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened.
  • Remove from the heat; stir in vanilla. Serve warm over ice cream. Refrigerate leftovers.
Nutrition Facts
1 tablespoon: 62 calories, 0 fat (0 saturated fat), 1mg cholesterol, 16mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.

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  • babciapepa
    Oct 3, 2011

    My grand-daughter who is 12, made this sauce for the ice cream last night. I wasn't to sure of how the buttermilk would be in it. It was such a wonderful surprise the taste it had. Luckly, she doubled the recipe because just about everyone went back for more sauce :-) I had made the south Southwest Pasta Bake, and this was suggested as the desert...Both excellent.